Miso Baba Ganoush

Name: Miso Baba Ganoush
Prep time: 15 min
Cook time: 60 min
Total time: 15 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 3 piece globe eggplants; 1 tbsp white miso paste; 0.5 cup tahini; 2 tbsp lemon juice; 1 tsp salt; sesame seeds; scallions; sesame oil

15 mins prepServes 6

A dip that combines a Middle Eastern classic with an East Asian staple.

6 servings

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Instructions

Prepare a rimmed baking sheet with tinfoil. Pierce eggplants all over with a knife, place on baking sheet, and broil on high for 1 hour, flipping halfway through, until skin is charred and eggplants are very soft. Let cool for 10 minutes.

Scoop the flesh of each eggplant into the bowl of a food processor and discard skins (or keep for snacking, if you’re into that like me). Add miso, tahini, lemon juice, and salt. Blitz until well combined and smooth.

If you can, refrigerate the dip for at least 1 hour; this really helps bring out the flavors. Serve on a plate with extra tahini, a few drops of sesame oil, sesame seeds, and scallions, if using.

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Miso Baba Ganoush

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